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Ingredients
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Fish
Frittes
Harissa Aioli
Method
Fish Preparation
Make the Batter
In a bowl, combine flour, cornstarch, baking powder, cayenne pepper, paprika, and salt. Gradually whisk in the cold sparkling water until smooth.
Batter the Fish
Dip each cod fillet into the batter, allowing excess to drip off.
Frittes Preparation
Prepare the Potatoes
Peel and cut the potatoes into thin strips. Soak in cold water for 30 minutes, then drain and pat dry.
Fry the Potatoes
In a deep fryer, heat vegetable oil to 325°F (163°C). Fry the potatoes in batches until golden and crispy, about 5-7 minutes. Drain on paper towels and season with salt.
Cooking the Fish
Fry the Fish
Increase oil temperature to 375°F (190°C). Fry the battered cod fillets in batches until golden brown, about 4-5 minutes. Drain on paper towels.
Harissa Aioli
Make the Aioli
In a bowl, mix together mayonnaise, harissa paste, minced garlic, lemon juice, and salt to taste until smooth.
Serving
Plate the Dish
Serve the hot fish and frittes with a side of harissa aioli for dipping.